Pancakes Oamc
Get ready to elevate your breakfast game with these irresistibly fluffy Pancakes OAMC (Once-A-Month Cooking)! This easy-to-follow recipe combines pantry staples like all-purpose flour, sugar, and baking powder with rich melted butter and a hint of vanilla to create the ultimate homemade pancake experience. Perfect for busy mornings, these pancakes are designed for make-ahead convenience—simply cook, cool, and freeze them in stackable portions. When you're craving a quick breakfast or brunch, just reheat them in the microwave or toaster for a golden, fresh-made taste. With a quick prep time of just 10 minutes and yielding 12 servings, these pancakes are a lifesaver for meal prep enthusiasts and anyone looking for a hearty, crowd-pleasing breakfast option.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Milk
- 2 large Eggs
- 4 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- as needed Nonstick cooking spray
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium-sized bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Some small lumps in the batter are fine, but avoid overmixing.
Heat a nonstick skillet or griddle over medium heat. Lightly grease it with nonstick cooking spray or a small amount of butter.
Using a 1/4-cup measuring cup, pour batter onto the skillet, spacing the pancakes an inch or two apart. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes carefully with a spatula and cook for an additional 2-3 minutes, or until golden brown on both sides.
Transfer cooked pancakes to a wire rack or plate and repeat with remaining batter, greasing the skillet as needed.
Let pancakes cool completely if freezing. Stack them with parchment paper in between each pancake to prevent sticking, then store in airtight freezer bags or containers.
When ready to serve from frozen, reheat pancakes in the microwave (about 30 seconds per pancake), toaster, or oven until warm.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 3678 mg | 160% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 50.3 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 711 mg | 55% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
